Lemon & Vanilla Cream Sandwiches (almond pecan cookies)

recipe source

Almond Pecan Cookies (makes 12-3inch cookies)

• 1 3/4 cup almond flour
• 1 cup raw pecans(I used pecan meal)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup honey (I used coconut blossom sugar and 1 egg instead)
• 2 TBS coconut oil at room temperature

Preheat oven to 350F.
Pulse dry ingredients in a food processor. Add honey and oil and process until a crumbly dough forms. Pat into a ball and set aside.
Lay a piece of parchment paper on the counter. Place your dough onto the parchment and lay another piece of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to a 1/4inch thickness and cut dough using a 3inch cookie/biscuit cutter. Repeat until you have cut 12 cookies.
Place cookies onto a parchment lined baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on the baking sheet.
Once cooled, wrap cookies in plastic wrap and place in the freezer.

Lemon-Vanilla Cream Center (makes about 2 cups or 6 rounds)

• 2 cups raw cashews, soaked (Soaking the cashews helps them blend more smoothly. To soak, simply place cashews in filtered water for an hour or so. If you are pressed for time 10 minutes will suffice as long as you have a powerful blender)-I used cashew paste
• 1/3 cup honey
• 1/3 cup coconut oil
• 1/3 cup fresh lemon juice
• 1 TBS water
• 2 tsp pure vanilla extract
• 1 vanilla bean, seeds scraped and pod discarded
• 1/4 tsp salt

**You will need 6 ramekins or some other kind of vessel with a BASE (the top of the ramekin is wider than the base)  that is about 3 inches wide. I used the Le Crueset 7oz ramekins. These should work fine! Cut 6 strips of parchment paper 2 inches wide and 8 inches long. (You will use this to pull out the frozen creams, the parchment is so helpful!). Place the parchment into the ramekins, spray inside with non-stick spray and set aside.
Place all ingredients into a high speed blender and blend until very smooth. This may take a few minutes depending on the power of your blender.
Pour 1/3 cup of cream mixture into each ramekin. Place in the freezer for at least 4 hours or overnight.

Note: we used cream as a spread after cooling it in the fridge for a few hours

Assembly
When you are ready to assemble the sandwiches remove the cookies and ramekins from the freezer. Allow the ramekins to sit for a couple of minutes and then pull the parchment to release the cream center. Once removed, sandwich the cream center between two of the frozen cookies. Repeat with remaining ramekins.
You may serve or wrap in plastic and return sandwiches to the freezer. Enjoy!